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Chickpea Potato Curry

This hearty chickpea potato curry combines tender potatoes and creamy chickpeas simmered in a fragrant tomato-based sauce infused with cumin, turmeric, and garlic. The dish develops a rich, layered flavor with a thick, comforting texture, finished with a splash of coconut milk for added creaminess and brightness.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 can (14 oz) diced tomatoes with juices
  • 2 cups vegetable broth
  • 1 can (15 oz) chickpeas drained and rinsed
  • 2 large potatoes peeled and diced
  • 1/2 cup coconut milk
  • 2 tablespoons olive oil
  • to taste Salt and pepper
  • optional fresh cilantro or lemon juice for finishing

Equipment

  • Large pot or Dutch oven
  • Sharp Knife

Method
 

  1. Heat olive oil in a large pot over medium heat. Add the finely chopped onion and cook, stirring occasionally, until it becomes soft and golden, about 5-7 minutes.
  2. Add the minced garlic, cumin, and turmeric to the pot. Cook for about 1 minute until fragrant, stirring constantly to prevent burning.
  3. Pour in the diced tomatoes with their juices and stir to combine, letting the mixture simmer for 5 minutes until slightly thickened and aromatic.
  4. Add the vegetable broth and bring the mixture to a gentle simmer. This creates a flavorful base for the curry.
  5. Stir in the diced potatoes and drained chickpeas, ensuring they are submerged in the broth. Cover the pot and cook for about 20 minutes, or until the potatoes are tender when pierced with a fork.
  6. Uncover and pour in the coconut milk, stirring well to combine. Continue simmering for another 5-10 minutes to allow the flavors to meld and the sauce to thicken slightly.
  7. Season the curry with salt and pepper to taste. Taste and adjust the seasoning as needed, adding a squeeze of lemon juice or chopped cilantro if desired for added brightness.
  8. Serve the chickpea potato curry hot over rice, naan, or quinoa for a complete meal. Enjoy the rich, fragrant flavors and comforting texture with each spoonful.

Notes

For extra greens, stir in some spinach or kale during the last 5 minutes of simmering. Adjust the spice level with hot sauce or cinnamon for personalized flavor.